- Filet Mignon
- Herb butter
For the herb butter, you need:
- unsalted butter
- your choice of fresh herbs — I would use parsley, a little tarragon (if you can get it) or basil, if you can’t. Another variation is to use parsley, rosemary and thyme. (You can sing the Simon and Garfunkel song, just don’t put the sage in.)
- minced garlic or minced shallots
Mix the herb butter ingredients together. Chill.
Other people can teach you far more than I can about cooking steaks. The two rules I try to never deviate from are: let the meat come to room temperature before you cook it and begin the cooking process by searing the meat on very high heat briefly on each side. Then move to lower heat and cook until it reaches your desired degree of doneness.
As far as prep, I put a little olive oil all over the steak and some Steak Dust (Tones/Durkee) or the McCormick steak seasoning, or even just a little kosher salt and pepper.
Sometimes I mix bleu cheese with a small amount of butter, place it on top of the cooked steak and stick it under the broiler for a very short amount of time, until the cheese and butter sizzle, but if you are using Herb Butter, you don’t need to do that.
Microgreens! If you’re lucky enough to live in a place where a local store or Farmers Market sells them, wash them and put a little mound on top of the Herb Butter. You can always grow them yourself. That’s what I did — radish, broccoli, etc. Harvest in less than 10 days.